BlackSalt

Nestled in the Palisades, off the beaten path west of Georgetown, is one of those small town main streets with all the charm a small town main street ought to have, despite the fact the old-time movie theater is a CVS. I’ve been going there for years to have all of my framing done at Artisan’s frame shop (which I highly recommend), and always had the intent to visit the restaurant across the street, BlackSalt, long known as one of the best restaurants in DC.

Akin to a number of restaurants through the years in this area, Jeff and Barbara Black who opened BlackSalt in 2004 easily rival the likes of your go-to, high-end pisca eateries like Kinkeads or McCormick and Schmicks, yet with more of a local feeling.

Finally I went for a lunch meeting, and this was certainly a good restaurant to bring the corporate credit card to sample the entire fare. Unlike the other mom and pop places on the street, BlackSalt stands alone in this neighborhood as a major foodie restaurant with associated major foodie restaurant prices.

Starting off with oyster selections from the raw bar, we let the waiter, Doug, choose for us with instructions that we preferred west coast varieties for their creaminess despite their limited selection that day.

I must take a moment to brag on their calamari, which on most menus has slipped into the category of too pedestrian for me to choose over other, more creative choices. But the crisp breading, freshness of the meat and seasoning quickly dispelled any doubts about BlackSalt’s take on this dish.

The first word in their description of their Addie’s mussels is garlic. Order this dish and savor the sauce with their fresh bread, but don’t plan on kissing anybody for the rest of the day. These mussels are well worth that sacrifice.

Beet Salad

Upon my second visit there during restaurant week, I selected the exact same salad and entree as the first time. They were that good… First I had a colorful oven-roasted ruby and golden beet salad trickled with dijon vinaigrette, generous with the beets more so than arugula as I prefer. For my main dish, I chose their flakey, Wood-grilled Atlantic Mahi, served with greens charred in I’m guessing bacon grease giving them this oh-my-god smoky flavor. All of this was served atop a warm white bean, English Pea, smoked bacon and radish mix of which I could have ordered 3 more helpings. The Cornmeal Crusted Tilapia sandwich also got high marks from my lunch companion.

Key Lime Pie

Desert selections included a chocolate chambord truffle cake, key lime pie and sorbet selections… all three of which were presented beautifully. I give extra credit when the chef takes such pride in presentation flare like the caramel pancake sculpted over my coconut and berry sorbet or the candied flag pole raised over the key lime pie.

The restaurant itself is only a portion of this establishment, with 4 distinct spaces getting more formal as you delve deeper into the restaurant. Upon entry, you’re in a fish market with fresh catches staring at you over ice and fish mongers ready to filet anything to your specifications. I would be there every night choosing something from this fish stand if I were a neighbor. The next space is a long raw bar with café tables where you can enjoy a drink as well. Third and fourth are two dining rooms, each with their own level of sophisticated décor, no detail gone unnoticed.

The service was exceptional and courteous, albeit too fast. But catering to a lunch crowd on a weekday, that can be a positive. I highly recommend reservations even if for lunch because this place was packed each time I’ve visited.

Overall, a highly positive experience. I can taste that white bean accompaniment just thinking about it.

http://www.blacksaltrestaurant.com/